---
title: Asparagus Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w14-r9-asparagus-risotto-5c6700cfe3f33901af389e42
servings: 2
prep_time: 10 minutes
cook_time: 35 minutes
time_required: 45 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Veggie
rating: 4.5
rating_count: 1.7k
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Comfort
    text: Creamy, comforting risotto with perfectly crisp asparagus
  - theme: Flavor
    text: Garlic herb butter and parmesan elevate the classic dish
image: "https://images.recipes.furrysalamander.com/asparagus-risotto.avif"
---
Combine 5 cups water, @veggie stock concentrate{2%units}, and a large pinch of salt in a #medium pot{}. Bring to a boil. Once boiling, reduce heat to low. Halve, peel, and finely dice @yellow onion{1%unit}.

Heat a large drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add onion and cook, stirring, until softened, 2-3 minutes. Add @arborio rice{¾%cup} and 1 TBSP plain @butter{1%tbsp}. Cook, stirring, until rice is translucent, 1-2 minutes. Reduce heat to medium.

Add stock, ½ cup at a time, stirring after each addition. Allow rice to absorb most of the liquid before adding more. Continue until rice is al dente and creamy, about ~{30%minutes}.

While risotto cooks, wash and dry all produce. Trim and discard bottom 2 inches from @asparagus{1%bunch}. Cut off asparagus tips, then cut stalks on an angle into bite-sized pieces (about 1 inch long). Dice @roma tomato{2%units} into ½-inch pieces.

When risotto has cooked about 25 minutes, add tomato and asparagus to pan. Cook, stirring, until veggies have softened, ~{5%minutes} to ~{7%minutes}.

Stir @garlic herb butter{2%tbsp} and half the @parmesan cheese{¼%cup} into risotto. Season with salt and pepper. Divide risotto between plates and sprinkle with remaining Parmesan. Garnish with @chili flakes{¼%tsp} if desired.